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Veal Casserole With Black Grapes Recipe
|Boneless veal||1 1⁄2 Pound, cut in 1 1/2-inch cubes|
|Flour||1 Cup (16 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Bay leaf||1 Small|
|Cayenne pepper||1 Dash|
|Mushrooms||1⁄2 Pound, quartered|
|Black grapes||1⁄2 Pound, peeled and seeded|
Serving size: Complete recipe
Calories 2867 Calories from Fat 941
% Daily Value*
Total Fat 106 g162.5%
Saturated Fat 48.8 g244.1%
Trans Fat 0 g
Cholesterol 886.3 mg
Sodium 906.2 mg37.8%
Total Carbohydrates 157 g52.5%
Dietary Fiber 8.1 g32.3%
Sugars 43.9 g
Protein 229 g457.4%
Vitamin A 29.3% Vitamin C 49.9%
Calcium 11.1% Iron 52.8%
*Based on a 2000 Calorie diet
Dust the veal cubes lightly, on all sides, with the flour, salt, and pepper, and brown in hot butter.
Transfer to a medium casserole.
Add the wine, bay leaf, and cayenne to the skillet in which the veal was browned.
Cook the mixture ten minutes, stirring to absorb all the brown particles, and pour over the veal.
Add the mushrooms and grapes to the casserole, cover, and bake 1 hour in a 350° oven, or until the veal is tender.